Use an oven-proof platter and spread the corn chips evenly over it. Preheat the oven to between 325 and 375 degrees Fahrenheit. Shred cheese over the chips; cook for 5 minutes, or until melted. Add the other toppings over the hot chips and cheese.

Method: Pile chips on large, oven-safe platter, top with hot chili, chicken, aged cheese and black-eye peas in any order. Put in the oven until the cheese melts and chips are hot (about 5 minutes). Arrange nachos on two or more plates and pile on the fresh salsa, lettuce, sour cream and different chili peppers.

These nacho variations are from "Evangelista's" by Ruben Evangelista, who once owned a restaurant, Lista's, in Virginia Beach.

BASIC NACHOS

8 to 10 corn chips

1 cup shredded Monterey Jack

8 to 10 jalapeno chile pepper wheel slices

Guacamole

Start with chips and top with cheese. Bake at 350 degrees Fahrenheit for 8 to 10 minutes; top with jalapenos and guacamole. Serves 2.

MACHO NACHOS

30 corn chips

1 cup refried beans

11/3 cups shredded sharp Cheddar or Monterey Jack cheese

1/4 cup guacamole

1/4 cup sour cream

1/4 cup chopped firm ripe tomato

2 tablespoons thinly sliced jalapeno chile peppers

2 tablespoons thinly sliced green onions

Arrange chips on a large oven-proof plate.

Top with cheese; bake in preheated oven for 325 degrees Fahrenheit for about 5 minutes or until cheese melts. In order, top hot nachos with guacamole, sour cream, tomato, jalapenos and green onions. Serve immediately. Serves 3 to 4 as an appetizer.

NACHOS AL CARBON

4 ounces beef steak (flank, London Broil or sirloin)

Garlic powder

Salt and black pepper

Basic Nachos recipe

Sprinkle steak lightly with seasonings. Grill or broil 2 to 3 minutes per side or saute.

Cut into 8 bite-size pieces. Place atop Basic Nachos. Serves 2 to 3.

These recipes are from "The Tex-Mex Cookbook" by Robb Walsh.

GOOEY NACHOS

8 large tortilla chips

8 tablespoons refried beans

1 slice Kraft Singles

8 jalapeno slices

Place 1 tablespoon refried beans, then cheese in center of chip. Broil for 3 minutes. Place jalapenos on side.

HOMEMADE NACHO CHIPS

3 corn tortillas

oil, for frying

Stack the tortillas on a cutting board; cut into quarters to make 12 chips. Deep-fry in hot oil until crispy and drain.

These recipes for additions are from "Teens Cook - How to Cook what you want to eat" by Megan and Jill Carle.

SALSA

4 ripe plum tomatoes, seeds removed, diced

1/2 small red onion, diced

1 jalapeno chile, halved, seeds removed, diced

1 8-ounce can tomato sauce

2 tablespoons chopped cilantro

1 tablespoon lime juice

Stir all ingredients together. Cover with plastic wrap and refrigerate until ready to use.

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